4 cloves of garlic
2 tablespoons Chopped fresh parsley or basil
1/2 teaspoon pepper
8 firm fish fillets, such as flounder, sole, pike or talapia
1 tablespoon lemon juice
1/4 teaspoon dried oregano
2 tablespoons of olive oil
2 large potatoes, peeled and thinly sliced
2 large zucchini, thinly sliced
1 egg
1 tablespoon of milk
8 oz firm tomatoes, seeded and very thinly sliced
1/4 cup sliced black olives
1 tablespoon grated Parmesan cheese
1. Preheat oven to 400 degrees. Mix garlic, parsley, and pepper. Place fish on a flat dish. Top with 1/2 the garlic mixture. Cover and chill.
2. Brush two baking sheets with 1 tablespoon of olive oil; arrange the potato slices on them without overlapping and bake about 25 minutes, without overlapping and bake 25 mins until brown and crispy.
3. In a non stick skillet, heat the remaining oil over moderate heat. Saute the remaining garlic mixture with the zucchinni, about 4 minutes, until soft.
4. Using a metal spatula, remove the potatoes from the sheets and transfer them to a plate. Reduce oven to 350.
5. Line an 8.5 by 4.5 by 2.5 inch loaf pan with oiled aluminum foil, allowing about 4 inches of foil to hang over sides of pan. In a bowl, whisk egg and milk.
6. Arrange half of the potato slices in the base of the pan. Top with a third of the zucchin, half of the fish, and a third of the tomatoes and olives.
7. Brush with some egg mixture; top with half the cheese. Repeat layering but END WITH POTATOES. (this is a really important thing:)
8. Bake loaf in the oven about 55 to 60 minutes or until fish is cooked. If potatoes start looking a bit dark, cover with remaining foil.
9. To serve, turn pan upside down on a serving dish and remove foil. AND..... Viola mucho yumaliciou!!
NOTE: I know this is pretty involved but it is seriously so good! It is a good one to do all together as a project, it goes way faster.
